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About Us (6)

Saturday, 29 March 2014 00:00

Contact

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Friday, 28 March 2014 00:00

Green Cleaning

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Should “going green” be a high priority with your company, Quality Services LLC has the equipment, facilities, and trained personnel to comply with your company’s green initiatives ie., use of green cleaning detergents, recapturing waste water for disposal, etc.

Friday, 28 March 2014 00:00

Our management and staff

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Our management and staff are dedicated to a strict regime of training in product safety, equipment maintenance, and customer satisfaction. We work hard to establish a work environment that emphasizes safety and awareness of potential hazards. We take extra steps to be sure your equipment and your cooking utensils, are double covered with four mil plastic sheeting before we begin a job. We also fully envelop the exhaust hood with plastic, and funnel the grease and water into an approved collection receptacle. The chemical degreaser we use is far above industry standards, and becomes inert after it releases its energy on the grease and dirt on your system. By following these necessary steps, we create a safe job site for our staff as well as any of your employees that may be in the area. We always remember; “Respect the customers equipment, and respect one another”.

Friday, 28 March 2014 00:00

Standards

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NFPA® 96: Standards for Ventilation Control and Fire Protection of Commercial Cooking Operations, 2008 Edition.

The National Fire Protection Association regulations are specifically designed to limit the life safety concerns and fire hazards associated with commercial cooking equipment and rooftop grease containment.

*7.8.2.1:
The ability to drain grease out of any traps or low points formed in the fan or duct near the termination of the system into a collection container that is noncombustible, closed, rainproof, and structurally sound for the service to which it is applied and that will not sustain combustion

*11.6.2:
Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to remove combustible contaminants prior to surfaces becoming heavily contaminated with grease or oily sludge.

Type or Volume of Cooking Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking Quarterly
Systems serving moderate-volume cooking operations Semiannually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal business or senior centers Annually

*8-3.1.1
Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 8-3.

*3-2.3
Grease filters shall be listed and constructed of steel or listed equivalent material and shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions. Filters shall be tight fitting and firmly held in place.

*4-3.1
Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction. Openings shall be protected by approved access panels that comply with 4-3.4.4. Exception: Openings shall not be required in portions of the duct that are accessible from the duct entry or discharge.

*5-1.1
Approved up blast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.

*6.2.3.1
Grease filters shall be listed and constructed of steel or listed equivalent material

*6.2.3.2
Grease filters shall be rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions.

*6.2.3.3
Grease filters shall be arranged so that all exhaust air passes through the grease filters.

*7.3.1
Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction.

*7.4.1.3
Openings on horizontal grease duct systems shall be provided with safe access and a work platform when not easily accessible from a 3 m (10 ft) stepladder.

*8.1.1.1
Approved up blast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.

*8.1.5.3.1
Up blast fans shall be supplied with an access opening of a minimum 76 mm by 127 mm (3 in. by 5 in.) or a circular diameter of 101 mm (4 in.) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades.

*11.6.10
When an access panel is removed, a service company label or tag preprinted with the name of the company and giving the date of inspection or cleaning shall be affixed near the affected access panels.

* Reproduced from NFPA® 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, Copyright© 2008, National Fire Protection Association. This reprinted material is not the complete and official position of the NFPA on the referenced subject, which is represented only by the standard in its entirety.

 

 

Friday, 28 March 2014 00:00

Quality

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Quality is our top priority. We make sure that you are getting the service that you feel you deserve. Our quality control inspectors keep the techs on their toes so that they continue to provide you with the highest quality and most thorough service.

If you own or manage a restaurant or a business with a commercial kitchen, you need to be aware of the condition of your hood system. Many hood cleaning companies will only clean the areas that you can see well, but neglect the areas which are out of sight. These out of sight areas can get really loaded with grease and oily residues that could ignite if a kitchen fire spreads into your hood system. Quality Services LLC technicians are experts at finding these hidden areas and removing the fire hazard.

Quality Services LLC is a family owned business providing commercial hood cleaning services. We service commercial establishments in New York, New Jersey, Connecticut & Upstate New York. Along with commercial hood cleaning we also clean exhaust grease filter cleaning. We work in accordance with the National Fire Protection Association's code 96 and will help you pass local fire or fire Marshall Inspections. Having your commercial hood cleaned to the metal is required by fire and safety codes nationally. Not only does this compliance keep your restaurant, staff and customers safe from grease fires it also improves the functionality of the hood. A great example of this is the improved ventilation of the system which will reduce the odors and smoke associated with restaurant kitchens. The NFPA recommends most commercial hood cleaning be done every 3-6 months to ensure optimal performance. Quality ServicesLLC understands the importance of time, especially in the restaurant industry. That's why our employees will make the visit as short as possible so you may resume work.

We guarantee our work and strive for excellence in customer service.

Keep your property, staff and customers safe, call Quality Services LLC today!

Friday, 28 March 2014 00:00

Over 40 years of Service

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Quality Services LLC was founded on the skills of personnel. Our time-proven techniques, highly trained servicemen and state-of-the-art tools ensure your kitchen exhaust system will be as clean and as it can get. We bring over 40 years of experience in the Restaurant Exhaust Cleaning Industry. Our goal is to provide quality work, while bringing a higher level of customer service few companies can deliver.

What Sets Us Apart

We take pride in giving you the best service available. Our technicians are trained in the latest grease removal techniques to ensure that your kitchen exhaust system is as grease free as possible.